overhead view chicken broth with meatballs pasta balls carrots spinach and shaved parmesan
Print Recipe
5 from 1 vote

Italian Wedding Soup

Super simple soup recipe made with chicken broth and loaded with mini meatballs, pasta, and spinach.
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Main Dish, Soup
Cuisine: Italian
Servings: 18 Servings
Calories: 181kcal
Author: Beth Mueller




  • Put all broth ingredients into a large pan and bring to a boil.
  • Reduce heat to simmering and continue to simmer until vegetables are tender.
  • While broth is simmering, preheat oven to 375 Degrees F.
  • Prepare a baking sheet, with sides, by spraying with a non-stick spray.
  • In a large bowl, add ground beef and eggs. Mix well.
  • Sprinkle garlic salt and basil over meat mixture. Mix well.
  • Sprinkle the Parmesan cheese evenly over the meat mixture, followed by the bread crumbs. Mix just until incorporated.
  • Form into small balls using about 1 teaspoon for meat. Baking is optional. Meatballs can be cooked directly in the broth.
  • Place balls onto baking sheet
  • Bake for 15 to 25 minutes, or until meatballs have browned.
  • Add cooked meatballs to the broth.
  • Bring soup to a boil.
  • Add the pasta to the broth and continue boiling until pasta is tender.
  • Turn off the heat and add the spinach and stir until spinach has wilted.
  • Ladle into bowls and top with shredded Parmesan cheese.


Homemade chicken broth can be substituted and will bring extra layers of flavor to this soup.


Serving: 1Cup | Calories: 181kcal | Carbohydrates: 11.7g | Protein: 19.9g | Fat: 5.6g | Saturated Fat: 2.1g | Cholesterol: 63mg | Sodium: 746mg | Fiber: 0.9g | Sugar: 1.6g